Poultry
Heart
Partridge heart is dense muscle—slice thin for the grill or braise until tender. Meaty flavour, less metallic than liver. Trim vessels, cook hot-and-quick or long-and-moist. Good skewered with other offal in traditional mixed grills from British, French and Spanish game traditions.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 5.74 g
- Saturated Fat 1.95 g
- Trans Fat 0.1 g
- Monounsaturated Fat 2.5 g
- Polyunsaturated Fat 1.29 g
- Cholesterol 184 mg
- Sodium 71.1 mg
- Salt 0.15 g
- Total Carbohydrate 0.95 g
- Dietary Fibre 0 g
- Total Sugars 0.53 g
- Complex / starch 0 g
- Protein 24.2 g
- Water 62 g
- Energy 152 kcal
- Water 62 g
- Carbohydrates 0.95 g
- Sugars 0.53 g
- Protein 24.2 g
- Fat 5.74 g
- Saturated Fat 1.95 g
- Monounsaturated Fat 2.5 g
- Polyunsaturated Fat 1.29 g
- Omega-3 0.13 g
- Trans Fat 0.1 g
- Vitamins 38.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.65 mg
- Vitamin B5 — Pantothenic Acid 1.07 mg
- Vitamin B6 0.53 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1 µg
- Minerals 335 mg
- Major Minerals 333 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 184 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 8.65 · vitamin-b5-pantothenic-acid: 1.07 · vitamin-b6: 0.53 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.3 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1 ·
Minerals
Heart is a dense working muscle—high protein, moderate fat, more iron than white meat.
History
Game books fixed roast partridge with classic autumn sides. Cooks treated heart of partridge as a cut with its own timing and sides.
As partridge cookery specialised, heart was portioned and sold ready for the pan. Portioned breasts and whole oven-ready birds reached supermarket game shelves.
British grey and French red-legged partridge entered distinct culinary notes; heart of partridge took a named place in that kitchen trade.